FROM MIMI'S KITCHEN

DOUG'S MAGNIFICENT MANICOTTI (winter)Serves 12 Manicotti
Make the whole thing & freeze the rest for a latter feast.
Ingredients
Butter, for greasing the pan
12 manicotti or cannelloni pasta shells
Filling
1 head (about 12 ounces) red or white Swiss chard
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (15-ounce) container whole milk ricotta cheese
3/4 cup frozen petite peas, thawed
1 cup shredded mozzarella (4 ounces)
3/4 cup grated Parmesan (2 ounces)
1/4 cup chopped fresh basil leaves
3/4 teaspoon kosher salt
1/4 teaspoons freshly ground black pepper
Fontina Fonduta Sauce
3/4 cup whole milk
1/2 cup heavy whipping cream
3 cups (6 ounces) fontina cheese, grated
2 tablespoons grated Parmesan
2 tablespoons chopped fresh basil leaves
1 1/2 cups (6 ounces) mozzarella, shredded
Special Equipment: a pastry bag fitted with a large plain tip (recommended: Ateco #7)
Directions
Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking dish liberally with butter.


For the Filling:
Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth.

The Secret: Don't cook the shells; simply stuff the dry shells with your hands and soak in the sauce overnight: waalaa; perfect Manicotti!!!! Enjoy

For the Fontina Fonduta Sauce:
In a medium heavy-bottomed saucepan, bring milk and cream to a simmer, over medium heat. Reduce heat to low. Add the fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil.

Pour the sauce over the stuffed shells and sprinkle with the mozzarella cheese. Bake for 30 -35 minutes until top is golden.